There’s nothing quite like the sizzle of pork chops in a hot skillet, especially when they’re slathered in a sticky sweet maple-bourbon glaze. This one-pan wonder delivers tender, juicy meat kissed by caramelized edges and a warm, boozy undertone, without dirtying half your kitchen. It’s the kind of simple yet special dinner that feels both comforting and a little indulgent, perfect for weeknights when you want a treat without the fuss.
Ingredients
- 4 bone-in pork chops (about 1″ thick, 6–8 oz each)
- Salt and freshly ground pepper
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- ½ cup pure maple syrup
- ¼ cup bourbon
- 2 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp fresh thyme leaves (optional garnish)
Equipment
- Large oven-proof skillet (cast iron preferred)
- Instant-read meat thermometer
Timings
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
Servings
Serves 4
Instructions
- Season & Sear (8 min): Pat pork chops dry and season both sides with salt and pepper. In a cold, oven-proof skillet, melt butter with oil over medium-high. Once foaming subsides, add chops and sear 3–4 minutes per side until golden. Transfer chops to a plate.
- Make the Glaze (3 min): Reduce heat to medium. Pour off excess fat, leaving about 1 Tbsp in the pan. Add maple syrup, bourbon, Dijon mustard, and garlic; stir and bring to a gentle simmer. Cook until slightly thickened, about 2–3 minutes.
- Finish in the Oven (8 min): Nestle chops back into the skillet, spooning glaze over the top. Transfer skillet to a preheated 180 °C (350 °F) oven and bake until internal temperature reaches 63 °C (145 °F), about 6–8 minutes.
- Rest & Serve (1 min): Remove chops, tent loosely with foil, and let rest 5 minutes. Spoon any pan glaze over the meat and garnish with fresh thyme leaves before plating.
Nutrition (per chop)
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 360 kcal | 20 g | 13 g | 32 g |
One-Pan Maple-Bourbon Glazed Pork Chop
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There’s nothing quite like the sizzle of pork chops in a hot skillet, especially when they’re slathered in a sticky sweet maple-bourbon glaze. This one-pan wonder delivers tender, juicy meat kissed by caramelized edges and a warm, boozy undertone, without dirtying half your kitchen. It’s the kind of simple yet special dinner that feels both comforting and a little indulgent, perfect for weeknights when you want a treat without the fuss.
Ingredients
Equipment
Method
Instructions
- Season & Sear (8 min): Pat pork chops dry and season both sides with salt and pepper. In a cold, oven-proof skillet, melt butter with oil over medium-high. Once foaming subsides, add chops and sear 3–4 minutes per side until golden. Transfer chops to a plate.
- Make the Glaze (3 min): Reduce heat to medium. Pour off excess fat, leaving about 1 Tbsp in the pan. Add maple syrup, bourbon, Dijon mustard, and garlic; stir and bring to a gentle simmer. Cook until slightly thickened, about 2–3 minutes.
- Finish in the Oven (8 min): Nestle chops back into the skillet, spooning glaze over the top. Transfer skillet to a preheated 180 °C (350 °F) oven and bake until internal temperature reaches 63 °C (145 °F), about 6–8 minutes.
- Rest & Serve (1 min): Remove chops, tent loosely with foil, and let rest 5 minutes. Spoon any pan glaze over the meat and garnish with fresh thyme leaves before plating.
